2009 Boekenhoutskloof Syrah

Winemaker's Notes
"This Syrah has unmistakeable white pepper on the nose, with arguably the most intense floral and mineral notes in the history of this wine. Also hints of cloves and worked leather. The concentrated spicy fruit, especially the black berries and cherries on the nose carries through onto the palate with remarkable freshness, complexity and purity. Textured, composed and seamless in style."

Technical Notes
"After 4 days of cold soaking, the fermentation was started by only using native yeasts. The primary fermentation finished within two and a half weeks with the temperature that peaked around 28°C. During the fermentation the wine received delestage 2 – 3 times per day. Pigeage was rarely done on the Syrah. It also received a post-fermentation maceration for another week before being pressed to 2nd filled Saury barrels to undergo MLF. After 18 months in barrel the wine received a light egg-white fining before the final 9 months in oak."